Ingredients
- 3 medium red potatoes
- 1/4 cup olive oil
- 1 teaspoon salt
- Curry powder
Directions
- Layer three paper towels on a microwave-safe plate; set aside.
- Scrub potatoes and cut into 1/16-in.-thick slices. Brush slices on both sides with olive oil and lightly sprinkle with salt and curry. Arrange on prepared plate (do not overlap).
- Microwave on high for 3 minutes; turn and microwave 2-3 minutes longer or until chips are dry and brittle. Repeat with remaining potatoes, oil and seasonings. Let chips cool for at least 1 minute before serving. Store in an airtight container.
Cumin Crunch Potato Chips: Substitute garlic powder and ground cumin for the curry powder.
Nice & Spiced Potato Chips: Substitute chili powder and ground chipotle pepper for the curry powder.
Editor’s Note
This recipe was tested in a 1,100-watt microwave.
Nutrition Facts
3/4 cup: 144 calories, 11g fat (1g saturated fat), 0 cholesterol, 476mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 1g protein.
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